Six Cheese Macaroni

Ingredients

one broccoli head, cut into florets and sliced . The stump can be cut into thin strips.

1 leek, sliced thinly

25 g butter

2 tablespoons plain flour

1 teaspoon mustard powder

1 teaspoon vegetable stock powder

2 cups milk

120 g assorted cheeses: I used Gruyère, mozzarella, tasty cheddar, Colby, and processed cheese. Cut the cheeses into smallish cubes, do not grate. (It is nice to find the odd lump of melted cheese when eating the macaroni).

2 tablespoons finely grated parmesan

a few grinds of pepper

Method

Preheat oven to 180°C.

Cook pasta in a saucepan of salted boiling water until al dente.

Drain in a colander and put aside

Fry the bacon in the butter over medium heat.

Add the leek and sauté, stirring occasionally, until soft.

Add the flour, mustard & stock powder and the broccoli and stir for 1 minute.

Add the milk and stir until the sauce thickens and becomes smooth

Stir in the cheese (except the Parmesan) until it begins to melt into the sauce

Turn off the stove.

Add the pasta and mix well, then pour the mixture into an ovenproof dish

Sprinkle the Parmesan on top

Bake in the middle of the oven for 15-20 minutes until the top is browned.

Six Cheese Macaroni

This is one of those dishes I cannot easily prepare in small amounts. I decided to make some to share with my D&D friends tonight but it seems the first week back at school was a bit demanding on the Dungeonmaster. Looks like I now have a week’s supply of macaroni cheese.

Never mind. I like it a lot, and anyway, it can be frozen and reheated.